How to make Lemon Raspberry Trifle. An easy summer dessert that is refreshing and cool with fresh raspberries and lemon pudding.

My daughter made this Lemon Raspberry Trifle to satisfy our cravings (and yours too.) It is a refreshingly, cool summer dessert (similar to ice box cake, I think) and it’s a cinch to put together. Aaannnd, for those with an eye for color, you are gonna love the gorgeous color of this dessert! So here’s this easy summer dessert with raspberries, cream, and lemon pudding to create a happy day for you.

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When I was pregnant with my first baby in middle of July, my face and my feet were swollen and puffy because of the 100 degree heat and my protruding pregnant belly. Nothing made me feel better except for the berry lemonade from Sonic. I would go almost every weekend with my husband who graciously came with me to enjoy it. And ever since then, I have loved raspberry lemonade like none other. Plus, my husband orders it at every restaurant! So this Lemon Raspberry Trifle is heavenly and an easy summer dessert. Lemon Raspberry Trifle is refreshing and cool and just what you need right now! You could also try this Skinny Lemon Raspberry Trifle recipe from Mom on Timeout. I also have another Lemonade Ice Cream Pie Dessert that you may like for the summer too.

How to make Lemon Raspberry Trifle

For this recipe, you will need lemon pudding, raspberries, sugar, whipped cream, and a lemon cake. (You may also want a lemon just for a garnish on top.)

2. You will need about 4 cups of raspberries (more or less, it’s up to you). Divide the raspberries in half. Start by putting 1-2 cups of your raspberries in the blender, with about 1/2 cup of sugar. (Or just put in sugar to taste.) You may also need a little water in your blender to give it some liquid. This will create a fresh raspberry syrup.

3. Wash the rest of the raspberries and let them dry. They will be used later to put in the trifle, and you want them to by pretty dry.

For the raspberry syrup: use about half the strawberries (1-2 cups) and about 1/2 cup of sugar (or to taste), and blend them.

Then start layering in a medium size bowl or trifle dish. Start with the pudding, then add cake cubes so they can soak in the pudding. Add the fruit and whipped cream. To make it look pretty, stick the outer-edge row of to the glass in a nice line, alternating raspberries and cake cubes. Continue layering until all the ingredients are gone, finishing with whip cream on top. Refrigerate for at least 2 hours. Enjoy!

About Lisa Jorgensen

I was hit by an intoxicated driver when I was walking on the sidewalk. I was also 6 months pregnant at the time. I learned a huge lesson about miracles and not taking life for granted. I believe in finding the good and making life blissful with family, food, and fun ideas. Every moment matters.

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